Posted in Food, Menu Planning, Recipe

Lemon and Sage Salmon

Mmmm… Salmon. Yesterday I previewed a lemon sage salmon and it. was. so. good!

I’ve been trying to simplify our menu-planning efforts by making meals that are repeatable, if not predictable. For example, fish once/week, vegetarian meal, something with beef, something with chicken, something with pork. That gets us through the work week, and then the weekends are usually scavenging whatever is left.

Monday I made unstuffed peppers and that recipe was *really* good. I could’ve skipped the cheese, but why would I? It also came together really easily.. ground beef, bell peppers, seasonings, (cook), pasta sauce, beef stock, pasta, (cook), cheese, stir, serve.

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Here’s the recipe, if you can call it that…The salmon was moist and delicious when we had it for dinner last night. I bought a 1.5lb fillet from our local grocer and sliced up 4 portions at home. From there, I drizzled it with olive oil, seasoned with lemon peel, sage, salt, and pepper. Bake at 375 F for 20ish minutes, squeeze fresh lemon over top and serve.

We had ours with frozen veggies and a slice of buttered bread. It might as well be dessert because the Peppridge Farm Whole Grain Oatmeal Bread was delicious. I could probably eat an entire loaf if I weren’t disciplined enough.

The cool thing about this fish (and something I didn’t appreciate until today) is that it actually reheated pretty well. I squeezed fresh lemon on top then zapped it in the microwave for 45 seconds. It didn’t get dried out at all and I actually enjoyed having left overs at work today. Do you like fish? What’s your favorite cut and method of preparation?

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Posted in Emotional Eating, Fitness, Food, Menu Planning, Overeating, Self-Reflection, Weight Watchers

I’m eating the damn salad.

wp-1503509607481Before I joined Weight Watchers, I made this week’s menu — breakfast, lunch, dinner, snacks–all mapped out. Well, then Tuesday rolled around and suddenly my plan sucks. I was so frustrated.

First of all, Little Elfkin is eating like mad–she must be heading for a growth spurt because I was about to dig into my breakfast when her cherubic voice inquired “Mama? More egg? Please?”

“Yes, Baby, you can have more egg…”

So, I tracked one egg, one tortilla for breakfast–and it was 5 points–not bad! But by the time I got to work, I was hungry again. I stopped at the gas station and picked up what I thought was a healthy alternative–a turkey sausage, egg, and cheese sandwich and a couple of espressos. Well, no 2nd breakfast for this Hobbit! That breakfast sandwich would’ve been 11 points, which would’ve put me at 16 points, then the espressos were another 6, so just in BREAKFAST I would’ve used up 22/40 points (or 55%) of my daily budget on one meal. *fizzle*

I skipped the breakfast sandwich! Go me!

1st break rolls around and I. Am. Starving. I had 2 espressos and a cup of coffee to try to stave off the hangry but noon couldn’t come soon enough! I had a cheese stick (1 point) and that held me over until noon.

YES! I CAN EAT! HALLELUJAH!

I’d packed a yummy yummy Dole Chopped Salad kit in Sunflower Crunch flavor. It has a sweet onion dressing and a little bit of bacon, so it’s yum yum delicious.

And 22 points for the whole bag. T^T It would’ve been 27, but that number was too scary so I only counted 5 cups instead of 6 1/2 which is more likely…

SERIOUSLY, WW?! SERIOUSLY?!

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I portioned out half the bag and contented myself with the 13 points that it would be. I ate slowly. I was mindful of the flavors in each bite. I drank water and tried to stay in tune with my appetite.

There’s no WAY this is going to be enough food.

And then I stopped. I freaked out a little, but I let my food settle. I let my mind stop racing ahead and just… sat here. Honestly, I started typing this entry out and that’s what really gave me time enough to say “you know what? Maybe it IS enough food.”

So, here I am, 1/3 salad on my plate and I’m full.

Maybe I can do this. Maybe I can finally lose weight.

I need to go for a walk. If you made it this far, I appreciate your listening to my rant. So to speak 😉

Posted in Food, Menu Planning

Menu planning vs menu doing

It all starts with a nice solid plan. You know? You take the inspiration from cookbooks, Pinterest, fitness blogs, Facebook, Instagram, or what have you. You put pen to paper, stylus to screen, or fingers to keyboard and you’re off! Meatless Monday,  Tenderloin Tuesday, leftovers Wednesday, chicken Thursday, pizza Friday, tacos Saturday, and Sunday you do it all over again! At least,  that’s the plan. 

This week, I got pretty far, actually. I made the menu, made the corresponding grocery list, bought said groceries, and boiled the eggs. Then,  well. 

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Little Elfkin started getting sick.  Like,  both of us missed work, worked from home, and kept her out of daycare for days kind of sick. I managed to boil a couple eggs, but really, the majority of my time was spent trying to make her comfortable and watch for changes. 

We were supposed to have a paleo breakfast bake for this week’s breakfasts. We ate a lot of cereal and/or bought breakfast on the way to the office while the other parent stayed home. 

Side note: Affogato Strada Espresso is delicious. 

*weak stomach warming, skip this paragraph*

Ohhh Roseola. Not fun.  SO not fun. The thought of cooking goes right out the window when your little one is burning up,  throwing up, and refusing to eat. Her fever got so bad at one point that it caused her to throw up, even though she hadn’t eaten anything.  Poor dear. Poor Jeff, too! She got him completely and stunned him.. that didn’t stop the process, though, so she also got the floor, the changing table, and my foot. All Jeff could say was “it’s HOT.”

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So, off to the ER we went, where they told us that “sometimes, sick kids throw up.” …real insightful. 

All this to say: the menu was planned, but the menu was not done. The thing is, life will always be busy and hectic and in the way. I know how to not go completely off the rails, though! Some of it is planning ahead, yes, but more of it is sticking to my plan even when nothing else does. For example, when we had Jersey Mikes, I got a “sub in a tub,” and saved about 300 calories. When having pizza, I loaded it with veggies and split half with Jeff, even though it’s a personal pizza. At the gas station, I tried to pick snacks and meals that fit into my day by checking it on My Fitness Pal (sn: Aminarra) first and making a decision based on that. 

Now, if you open my refrigerator, you’ll find cherries that have gone soft, avocado that’s seen better days, and iceberg lettuce turning yellow instead of pale green.

This week’s plan is to salvage what I can and go from there. It’s always a bit grating to waste food, so we’ve learned to live with wrinkly peppers and to adjust our expectations. The plan is much simpler this time around. Oatmeal for breakfasts, batch cooked chicken for dinner, and either salad or sandwiches for lunch. I picked up some fruit at the grocery store because whole food is fast food. This is a plan I can stick to even if life goes crazy again. It’s not easy, but is doable. So just do it. 

Posted in Food, Menu Planning

A quick reflection on menu planning

In talking to a friend tonight I realised that,  not only had I not blogged in a while,  but I hadn’t planned a menu in a while either.  We’ve been experimenting, in my house,  with buying meat in bulk but buying produce daily. This has added up to an empty fridge,  frozen meat, and an increase in reliance on fast and processed foods. I think this is because our time always seems pressed during the week.  We’re rushing to work,  rushing to get Little Elfkin from day care,  rushing to get home to feed her, making sure to nourish her mind and her body with story time,  play time, bath time, and bed. Honestly,  by the time she conks out, I’m ready to pass out too! I’m cutting into my sleep time to make this menu and reflect: menu planning would be so much easier if you didn’t also have to make the grocery list, buy the ingredients, and actually cook. 

I’m going to try to find time for:

  • Swirly Crustless Quiche 
  • Pumpkin pancakes
  • Grain free porridge
  • Salmon
  • Mustard glazed chicken thighs
  • Zucchini pancakes
  • Buffalo chicken lettuce wraps
  • Sweet potato and apple soup
  • Sage roasted turkey legs
  • Spaghetti squash bolognese
  • Bacon wrapped smoky chicken
  • Sausage and pepper stew
  • Turkey meatballs and squash

Now,  this is a ton of food, so I will disclaim this: not all of it will be made,  but what is made will be eaten and not wasted. For me,  menu planning is mostly a suggestion,  not a concrete agreement. 

What’s on your menu? Do you have a go-to meal plan?

Posted in Baby Girl, Fitness, Food, Menu Planning, Recipe

Roasted Chicken with Lemon and Rosemary

Please forgive any typos, I’m sure to go back and fix them, but this blog is being written from my phone while the Little Miss sleeps on me.
Continue reading “Roasted Chicken with Lemon and Rosemary”

Posted in Food, Menu Planning, New Food, Recipe

Pumpkin Soup with Chili and Ginger

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While I’m staying home with BabyGirl, there is a lot of opportunity to watch daytime television.  There’s an unbelievable amount of talk shows on that follow a similar format.  The Talk, The View, The Chew, The Real

I was watching Clinton Kelly (of What Not To Wear fame) on The Chew when he demonstrated a Roasted Curried Pumpkin Soup that I thought sounded scrumptious.  I happened to have everything that it was calling for and happily headed into the kitchen to cobble it together. 
Continue reading “Pumpkin Soup with Chili and Ginger”

Posted in Anti-Inflammation, Challenge, Food, Home DIY, Life + Living, Menu Planning, New Food

CSA Day 3 – veggie overload!

I’m starting to wonder if maaaybe the CSA wasn’t the best idea I’ve ever had. I guess when I pictured farm fresh vegetables every week, I had hoped for vegetables that I usually actually eat and enjoy. Bell peppers, carrots, potatoes, even parsnips, cucumber, and celery would be cool! But what have I been getting? Turnips. Kohlrabi. Napa cabbage. I’m all for adventure, but when I get stuck on how to use an item, it gets abused and discarded. I really hate wasting the food 😦

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Tonight’s CSA box includes:
– Brats from Von Hansen
– Broccoli
– String Beans
– Peas
– (unidentified root vegetables)
– Lettuce
– Potatoes
– (Unidentified leafy green)
– Purple Kohlrabi

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We still have from the LAST CSA:
– Strawberries
– Rhubarb
– Napa cabbage
– Lettuce
– Broccoli
– Kohlrabi
– Beets

Plus, from our standard groceries we have bell peppers, cucumber, carrots, and celery.

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This is decidedly a first world problem. I’m not complaining by any means–I’m thankful for the abundance–but I’m also worried about how to best make use of it.

Last night me and Jeff blanched 3/4 of the broccoli, and 3/4 of the string beans, and froze them. We’re giving the beets, some broccoli, and some peas to my parents. I’m hoping my sister wants one of the kohkrabi…

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Kohlrabi

The CSA is going to last at least another month, if not longer, so I’m going to use this as an opportunity to expand my veggie horizons and eat a lot more veggies… Even if I *do* have to Google them first 😛

I think dinner tonight will be the brats and a cole slaw of kohlrabi, Napa cabbage, and carrots. I can bring it to my brother’s house to share tomorrow afternoon for lunch ^_^

Chef salad for dinner!

I’ll make another pie!

Broccoli cheddar soup!

Uh… Other stuff!!

Okay, WordPress readers… What would you do? Leave your ideas in the comments below.

Posted in Crafty, Food, Menu Planning, Recipe

Pumpkin Pancakes

My in-laws are in town for Easter. They drive all the way down from Winnipeg, and I like to think it’s just for my pumpkin pancakes.

I’m allowing myself to call them “mine” because I make a couple tweaks to the original recipe. It’s actually a recipe from Diane Sanfilippo, from the book entitled Practical Paleo.

Since everyone was still sleeping, I had the entire first floor to myself. Step one: turn on some tunes.

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Now that you’re bopping around to some good tunes, you should realize that you’re starving.  Eat a can of pears while getting your ingredients together!

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As you’re getting your ingredients together, question the freshness of your eggs since you can’t remember when you bought them.  The Float Test works really well!  If you’re questioning your eggs, give it a try.

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Ruh roh… One of them is bad. Two are alright, and one is fresh.  Toss the baddie and swap in another fresh egg!

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All set? You should have 4 eggs, 1/2 cup pumpkin puree, 2* TBLS vanilla extract, 2 TBLS maple syrup, 1 tsp pumpkin pie spice, 1 tsp cinnamon, 1/4 tsp baking soda, and 2 TBLS coconut floor*.

*quantities or ingredients vary from original recipe.

All set?? K, let’s mix the wet ingredients first.

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Whip that up–I use an electric beater, but a whisk would work too.  Next, get together the dry ingredients. Make sure to get your cook book all messy… This is required. 😛

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K, mix the dry ingredients together so that we can sift them into the wet ingredients next.

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Mix these together, then set it aside for a moment. Now is going to be a great time to clean up your dishes and get the skillet or griddle pre-heated.

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That’s one of the things that I learned from my grandma.  If you clean as you go, the end clean up won’t be so bad.

Now, if you’re using a nonstick skillet, you shouldn’t need the coconut oil that’s called for in the original recipe. I normally prefer to leave it out, but I used a little this time just to stick a little closer to the original recipe.

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These cook up a little differently than normal pancakes. Depending on how hot your griddle is, these might cook up in a couple minutes, but it could take longer.  Our griddle is starting to lose heat in some areas, so I had a couple false starts.  You can watch for the bubbles to burst, but it could be a little while before you see that.

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Flip! These are a bit wet, even with the added coconut flour, so I like to press them after they’re flipped to get them to cook through. I also flip them again to make sure both sides of the batter that ooozes out (yummy!) is cooked.

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Slice up some fruit to have with your meal, and you’re all set. These pancakes are so flavorful that you won’t need butter or syrup to go with them.  By all means, feel free to dress them up!

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Enjoy!

Posted in Anti-Inflammation, Fitness, Food, Menu Planning, New Food

3..2..1..Paleo!

We’re getting back into Paleo eating, now that we’re in the new place.  We’ve done pretty well in the last week, but tonight, we’re gearing up for the Squeaky Clean Paleo plan featured in Practical Paleo by Diane Sanfilippo. Note: this is NOT a sponsored post.

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Pumpkin cranberry muffins, pumpkin pancakes, spaghetti squash bolognese, ribs with green beans, pineapple teriyaki chicken, home made cranberry sauce

Call me crazy, but I feel like eating healthy should taste good.  The recipes that I’ve tried from this book hit that mark. Jeff is excited about cooking again, too, but not about the dishes…because cooking every meal requires lots of dishes.

Tonight I’ve dirtied up a few mixing bowls, some knives, pans, spoons, cutting boards, and towels cooking up some meals for tonight and tomorrow.  I’ve got stuffed cabbage rolls with a cranberry tomato sauce in the oven, along with a “swirly crustless quiche” made with carrots, zucchini, and about a dozen eggs.  I’ll be making mustard glazed chicken thighs shortly, and tomorrow we’ll have a braised beef dinner.

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Our fridge is fully stocked with yummy foods and I’m ready for this adventure.

What is your favorite thing to make in the fall? Share your favorite crafts and recipes, below.

Posted in Anti-Inflammation, Food, Life + Living, Menu Planning

My Paleo Plate

I realize that the blog entry that I published last night  kind of went off the rails.  There was so much more that I wanted to talk about!  It was late at night, though, and I was probably bouncing back and forth between various web pages an the blog.  Today’s blog post is kind of an extension of that, but it’s much more organized and thought out–I even made an outline for it…  Part of what prompted me to come back and to write about my own experience with going gluten free was a rather harmless post about a trip to costco.

Gluten-be-damned

Who knew there was such a backlash against gluten free?!  I was flabbergasted but this isn’t exactly a friend of mine, and his friends and followers are not my friends and followers, so I decided not to waste any more of my time justifying to them why Gluten Free is a valid lifestyle choice–and that it doesn’t necessarily have to be full blown celiac disease to cause someone to start avoiding gluten and other potentially harmful/hard to digest foods.

As many of you know, I’ve been dealing with chronic back pain for about two years now.  As I type this, there’s what feels like a knot under my right shoulder blade and my whole back feels stiff.  It’s my new normal.  This isn’t even enough to complain about.  When most people toss and turn at night, they do so without really realizing it.  For me, I have to sit all the way up and turn over so that I don’t torque my back trying to just jostle into place.  There are times when I wake up in the middle of the night, or in the wee hours of the morning in back pain and I have no choice but to stay up because there’s no going back to sleep at that point.  If it’s really too early to get up, then, my poor husband, gets woken up because I’m in such pain.  He wakes up when it hurts too bad to breathe right, or when my back pain brings me to tears–and he’ll get up, without complaint, and offer me ice packs or back massages to try to ease the pain.  That will work just enough to take the edge off.  I try to let him go back to sleep and then I generally go out to the couch to sleep so that I don’t have to lay on my back.

Two years of that.

I have tried to find out what’s wrong with my back–I went to a physician, who referred me to physical therapy–I did that for a while before I was referred to Chiropractic.  I’ve been going to the chiropractor at least once/week for the past year and a half.  It has helped tremendously in reducing the severity of the pain and I haven’t had many episodes of spasms since starting chiropractic.  The problem is that I’m still having to see a chiropractor weekly if I want to avoid a build up of pain in my system.  Once, while my chiropractor was out of town for a conference, I had to go about a week and a half, maybe two weeks without an adjustment–and my back locked up so tight and spasmed so much that I gave in and called my physician for muscle relaxers.  I took them once.  I slept the entire night through without tossing and turning–but when I woke up the next morning, my back hurt so bad from being in the same position the whole night that it took almost all of the next day to start feeling normal again.

And that–is the key.  My back feels better when I use my standing station at work (provided I have the right shoes on that day).  My back feels better when I move.  I talked to my physician about this during last year’s physical.  It was a feminine exam and so I told her about my fears–how am I supposed to start a family with my back this way?  How can I be reliable and take care of an infant if my back hurts so bad that I can’t even breathe?  And do you know what she told me?  She said “Try paleo.”  I disregarded her at the time because I was stuck on oatmeal for breakfast, a sandwich for lunch, and dinner usually involved pasta with mixed veggies and some meat.  I should’ve listened to her back then.

Recently, I came across Nerd Fitness. As I started reading, I started hearing about the benefits of the paleo diet–they’re what you expect from any diet–more energy, better nutrition.. The part that was different, for me, is that it wasn’t specifically designed for weightloss, it was designed for better overall health and well being.  That’s what I need.  I need health and well being.  So, I hopped into the chat rooms in NF.  I talked to a few members there about their experiences with Paleo and I heard about reduced pain, reduced acne, increased energy and stamina.  I decided to give it a try.

Searching online for paleo plans will turn up any number of results.  It quickly became apparent that no one really agrees on what Paleo should really consist of.  Some sites say no eggs, others say no dairy, all of them say no legumes but they don’t all agree on what a legume is.  It’s enough to make your head spin.  Finally, I stumbled upon two very valuable resources.  The first was linked yesterday as the “Beginners guide to the paleo diet” by Steve Kamb.  The other is Practical Paleo by Diane Sanfilippo.  There’s a forward by Robb Wolf (not Stark), and the book dives into the science behind the nutrition.  I’m reading about leaky gut right now, which is where there are foods that are harder for your body to break down and they may ‘leak’ through the gut–they’re seen as potential invaders and it triggers an immune response.  In fact–the majority of the book is explaining the science behind the nutrition in terms that I can understand.  I find myself nodding along and saying ‘that makes sense.’

 

Since I’m not finished reading the book, and because change is very difficult, we’re not 100% paleo in our house.  Both Jeff and I still eat dairy in the form of yogurt and cheese, but we’ve swapped our milk out for coconut milk.  The muffins in the picture above were made with coconut flour and they were so delicious.  I may make them again this weekend.  The pumpkin pancakes in the upper left of the collage have no flour whatsoever and taste like pumpkin french toast.  They’re amazing.  Although Paleo has a list of foods to avoid that includes peanuts, it’s hard to find trail mix that doesn’t have peanuts in it, so we still have the occasional peanut.  We eat a lot of almonds, and I like to eat sunflower seeds.  We do a lot of batch cooking on the weekends in order to prep for the week ahead.  Being on Paleo means that you have to make your own food because the biggest overarching message is to get away from all of the highly processed, genetically modified, unnatural foods.  It’s pretty similar to the Whole Foods diet and the like.  Unfortunately, this means that we’re shopping for freggies every weekend, and stocking up on meat when we can.  Our grocery bill (for 2 people) has been averaging to be around $450-500/month.  I think that there’s a better way to do it, and there are ways to save money,  so I have confidence that this figure will come down once we get some consistency.

The first month that we were successfully paleo for the most part, our grocery bill was over $600 for the month.  I freaked out because “we don’t have that kind of money! This plan isn’t sustainable!’ Then Jeff pulled up the rest of YNAB and showed me that the month prior, we had spent $200+ on restaurants and $200+ on lunch and $100+ on “spending money” that included food.  The month we were successfully paleo?  $90 on lunch, $100 on restaurants.  So, we have the money, we’ve just been using it to buy the convenience food items that are so readily available in our culture.   Going Paleo just means a reallocation of the funds to foods that are worthy of being bought.

My next step in this Paleo adventure is to tackle the elimination diet.  I need to figure out what in my diet is causing the chronic inflammation.  Is it gluten? Legumes? FODMAPS? sugar? Something else?  It’s going to be difficult and there will be a ton of prep work involved, but I think that I can ‘suffer’ for about a month if it means improving my quality of life in the immediate future, and potentially prolonging my life in the long run.

What are your thoughts on the gluten-free craze?  Have you ever heard of paleo before?  Tell me about your experiences.